Red snapper from the U.S. is almost always sold with the skin-on. When buying whole red snapper, look for deep red fins, pinkish-silver bellies, and red gills that look healthy. When buying fillets, choose skin-on as skin-off fillets might not be genuine red snapper. The white flesh of a red snapper should be moist and reflective, free of gaping and drying.
Red Snapper - Skin On (1lb.)
When used for sushi, red snapper is known as tai although several other species are also marketed as tai. Beware of mislabeling: red snapper sold on the U.S. West Coast ("Pacific red snapper") may actually be rockfish, which has a very different texture and flavor.